- 1.
Heat olive oil in a large skillet over medium heat.
- 2.
Season chicken thighs with salt, pepper, and oregano.
- 3.
Sear chicken on both sides until golden brown, then remove from heat.
- 4.
Add sliced onion to the skillet and scrape up any browned bits from the chicken.
- 5.
Add butter to the onions, and once melted, add white wine if using.
- 6.
Cook onions on low, stirring every 5 minutes until caramelized (25-30 minutes).
- 7.
Add minced garlic and sun-dried tomatoes to the pan, followed by dry pasta.
- 8.
Toast the pasta for 2 minutes, then add chicken broth to cover the pasta.
- 9.
Simmer on medium low until the broth is almost fully absorbed.
- 10.
Add heavy cream, lemon zest, salt, pepper, and oregano, stirring to combine.
- 11.
Return chicken to the pan and cook for another 2-3 minutes.
- 12.
Turn off the heat, top with spinach, and let it wilt.
- 13.
Grate Parmesan generously over the dish, and garnish with parsley.
- 14.
Serve hot and enjoy!